Preheat the oven to 200C or 180C Fan 0r 400F or Gas 6
Combine the thyme, olive oil, garlic, salt, and pepper in a small bowl.
On a chopping board, lay the whole chicken breast side down so the backbone faces towards you. Once the backbone has been removed, turn the chicken over and gently push it down on the breast to flatten it and open it up.
On a wire rack, place the spatchcocked chicken. Rub the olive oil and herb mixture over the chicken.
Roast the spatchcock chicken for 1 hour or until the juices run clear when a skewer is inserted in the thickest part of the thigh. Or it reads 75C on a thermometer.
Allow the bird to rest for at least ten minutes
